Come in from the cold and enjoy a big cup of Mexican Hot Chocolate! Today’s recipe is from the great folks over at Nielsen-Massey Vanillas.
Mexican Hot Chocolate Recipe
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Nielsen-Massey Madagascar
Bourbon Pure Vanilla Powder
1 Teaspoons cinnamon
Directions – Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired, and enjoy!
About Nielsen-Massey Vanillas – Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Disclosure: The recipe and photo is courtesy of Nielsen-Massey Vanillas.
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Madagascar Bourbon vanilla sounds delicious and decadent! I bet it added richness and kick to your hot chocolate. Plus, being a powder, you could easily make up a lot of the mix to keep on hand or give away. My family is big on hot chocolate as the weather gets colder. We like to use flavored syrups and sometimes some alcohol to give it some extra flavor and fun. This sounds wonderful!